HACCP PLAN: THE HIGHEST STANDARDS OF HYGIENE

WHAT EXACTLY IS AN HACCP PLAN?

“From farm to fork.” This is the WHO’s definition of quality assurance from 1992. A year later, the HACCP document, which applies throughout the European Union, was derived from it.

The abbreviation HACCP stands for Hchance Aanalysis and Ccritical Control Points. Translated into German, this simply means the Risk assessment and the determination critical control points in the food sector. An HACCP plan therefore serves as a quality management tool designed for the production and handling of food. It helps to prevent hazards that could lead to illness or injury among consumers.

WHO NEEDS AN HACCP PLAN?

As a catering business, food manufacturer or food retailer, you must comply with a wide range of laws. There are not only national laws governing hygiene, but also overarching EU regulations. It is not easy to keep track of everything in this legal jungle. We will therefore briefly explain the EU’s hygiene package, which also includes the HACCP guidelines.

With the introduction of European Regulation (EC) No 852/2004, all food business operators are required to introduce a self-monitoring scheme based on HACCP within their business. This includes, for example:

• Caterers and canteens

• Hotels

• Bakeries

• Butchers' shops

• Restaurants and hotels

• Catering and

• Food industry businesses

They must have one or more permanent procedures in place that are based on the HACCP principles and ensure these are upheld. Potential risks must be analysed independently and critical control points identified. The hazards that must be minimised throughout the entire production and sales process may be of a biological (bacteria, viruses, fungi), physical (foreign bodies) or chemical (e.g. cleaning agents) nature.

All these steps require extensive knowledge. And, according to the regulations, everyone who handles food must possess this knowledge. This means that every member of staff must be trained in food hygiene and encouraged to put this into practice in their area of responsibility.

WHAT MEASURES ARE COVERED BY THE HACCP GUIDELINES?

The HACCP scheme must meet different requirements, depending on the business in which it is implemented. However, there are measures that must be adhered to in all cases and which apply to everyone.

• Analysis of hazards in the production and processing process:
  Before we can address the ‘how’, we must first address the ‘what’. The risks must be identified and analysed so that countermeasures can be put in place.

• Identification of critical control points:
  Regular checks carried out during the food production process can help to identify, prevent or at least minimise risks. This involves determining at which points these risks might arise and where checks can be carried out without difficulty.

• Setting the limit values:
  Upper and lower limits, which must be strictly adhered to, are determined here.

• Establishment and implementation of effective testing and safety measures:
  Now that the control points have been identified and the limits defined, we need to describe how these can be monitored. Corrective actions defined in advance are implemented in the event of deviations.

• Documentation:
  Bureaucracy is a nuisance, but it is important: anything that is not documented is deemed not to have taken place. Every business is always under an obligation to provide evidence. Should a customer suffer from food poisoning, you can only prove your innocence if you have documented your compliance with the legal requirements. Otherwise, you will be held liable for the damage.

• Regular monitoring of the measures taken:
  Nobody’s perfect! Even a hygiene plan that appears to be perfectly thought through can have a few gaps here and there. That is why the HACCP plan should be reviewed regularly and the effectiveness of its implementation scrutinised.

WHAT SUPPORT IS AVAILABLE WHEN DRAWING UP AN HACCP PLAN?

Putting the HACCP concept into practice every day, being familiar with all the requirements and identifying risks is not always easy. Sometimes you might find yourself wishing for a bit of help. A look at HACCP checklists can help here. Unfortunately, however, due to the highly specific requirements of different sectors, there is no one-size-fits-all HACCP approach. So no ready-made formulae or templates – that would have been too good to be true! To ensure that the HACCP requirements are implemented thoroughly and in compliance with the law in your business, it is advisable to seek comprehensive hygiene advice from a specialist. Whilst there are freely available templates on the internet, these should only serve as a rough guide due to their general nature.

WHAT HAPPENS IF THE RULES ARE NOT FOLLOWED?

As the HACCP guidelines entail strict requirements, breaches can prove to be quite costly. If regulatory bodies identify hygiene shortcomings that are not rectified within 24 hours, an – as yet – lenient fine is initially imposed. If these deficiencies are of a more serious nature, a four-week deadline applies for rectifying them. If these deadlines are ignored, criminal proceedings will commence, which may result in heavy fines or even the closure of the business.

HACCP: HOW IS IT IMPLEMENTED IN PRACTICE?

Whether it’s a small bistro in the neighbouring village or a large restaurant in the town centre, all catering establishments must adhere to the principles of the HACCP scheme when handling food. But producers, retailers and suppliers are also subject to these strict requirements.

In addition to packaging, two contrasting factors play a particularly important role here: heat and cold. You ensure that you serve your customers fresh and tasty food free from bacterial contamination by adhering to two principles:

• Maintaining the cold chain for foodstuffs requiring refrigeration

• Ensuring food is heated thoroughly

A good HACCP scheme therefore focuses on the areas of goods receipt, storage, food preparation and food service. Measuring instruments, data loggers and monitoring systems make it easy to handle key stages of the process for you.

WORKING WITH EHLERT TO ACHIEVE IMPECCABLE FOOD SAFETY

From protective workwear to reliable cleaning products From our range of products right through to various measuring instruments, here at Ehlert we are fully focused on ensuring compliance with your HACCP plan. However different the individual sectors may be, the common goal is always the well-being of consumers.

Show your customers that you have high standards of food safety with HACCP certification, and minimise health risks effectively. By providing detailed documentation and complying with hygiene regulations, you’ll build trust with your customers. And if you ever feel a bit overwhelmed by all the requirements, we’re here to help! Our experts help you to optimise your production processes, reduce liability risks and, as a result, save costs.